Name: Gurrea, Lovely Vina M.

Date: 09/26/2021
Year & Section: BSN-2C

Module 2: Carbohydrates - Assessment

A. Case Study
Sheila is convinced that white flour and white sugar cause her to overeat, resulting in an
extra 30 pounds of weight she is carrying around. To control her impulse to overeat, she has
decided to eliminate all foods made with white or whole wheat flour and white sugar from her
diet. Her total calorie needs are estimated to be 2000 per day. Yesterday, she ate the following:
- Breakfast: 2 scrambled eggs and 2 sausage links, 1 cup orange juice lots of black coffee
- Snack: 2 ounces of cashews and a diet soft drink
- Lunch: tossed salad with 1 hard cooked egg, 3 ounces of sliced turkey, 2 ounces of sliced
cheese, 3 tbsp of Italian dressing 1 can diet soft drink 1 cup of diet gelatin
- Snack: 2 ounces of cheese curds and a diet soft drink
- Dinner: 6 ounces of fried chicken 1 cup of French fries ½ cup corn ½ cup diet pudding
with whipped cream 1 can diet soft drink
- Snack: 5 chicken wings with ¼ cup blue cheese dressing

Critical Thinking
+ What foods did she eat yesterday that contained carbohydrates? Estimate how many
grams of carbohydrate she ate. How does her intake compare with the amount of total
carbohydrate recommended for someone needing 2000 cal/day? How could she increase
her carbohydrate intake within the restrictions she has set for herself?
Nearly a partion of her food in her diet has carbohydrates in them. It is advised
that for someone needing only 2000 cal/day should aim for 900-1300 of those to
calorie to be carbohydrates. A way to increase carbohydrate in a balanced diet is
to emphasize fiber rich fruits and vegetables, limiting sugars, eating whole grains
and low-fat dairy products.

+ What sources of fiber did she consume? What would you tell her about her fiber intake?
Sheila’s high source of fiber are cashews, corn, and eggs. Compared to the rest of
her food consumption in her diet, she has a low amount of fiber consumption.
Consuming fiber-rich fruits and vegetables helps in increasing her carb intake
without risking of ruining her diet.
 + What would you tell her about her idea to forsake white and wheat flour and white sugar
to manage her weight? What are the benefits and potential problems with her diet? What
suggestions would you make about her intake?
It has been said that excluding white & wheat flour and white sugar helps in
losing weight. However, there are also negative effects to cutting off a source of
carbohydrate in the diet, especially if your body has gotten used to consuming
carbs. And as we know, carbohydrates is the body’s main source of energy so it is
best to limit the consumption of too much carbohydrate since you need the energy
especially to those with an active lifestyle. But it is also important to note that
there have been studies that indicate that cutting out white & wheat flour and
white sugar lowers your food craving thus lessening the chances of overeating.

B. Additional Activity:
Study Exercises: MACRONUTRIENTS: CARBOHYDRATES
C 1. Which is the form of sugar normally found in the bloodstream?
A. Glycogen
B. Sucrose
C. Glucose
D. Mannose
A 2. What is the relative sweetness of glucose, fructose, and sucrose?
A. Fructose is sweeter than sucrose, which is sweeter than glucose.
B. Glucose is sweeter than sucrose, which is sweeter than fructose.
C. Fructose is sweeter than glucose, which is sweeter than sucrose.
D. Sucrose is sweeter than fructose, which is sweeter than glucose.
D 3. Sugar alcohols are:
A. absorbed more rapidly than sucrose.
B. absorbed more slowly than sucrose.
C. absorbed at the same rate as sucrose.
D. not absorbed at all.
D 4. Polysaccharides are generally
A. more soluble and more stable than simple sugars.
B. less soluble and less stable than simple sugars.
C. more soluble and less stable than simple sugars.
D. less soluble and more stable than simple sugars.
C 5. Which form of starch is composed of branched chains of glucose units?
A. Glycogen
B. Amylose
C. Amylopectin
D. Cellulose
A 6. What is the storage form of carbohydrate in the human body?
A. Glycogen
B. Glucose
C. Mannose
D. Maltose
D 7. Cellulose is
A. absorbed more rapidly than glucose.
B. absorbed more slowly than glucose.
C. absorbed at the same rate as glucose.
D. not absorbed at all.
B 8. Cells receive carbohydrates primarily as
A. fructose.
B. glucose.
C. glycogen.
D. galactose.
D 9. In the process of gluconeogenesis, glucose is synthesized from
A. liver glycogen.
B. dietary glucose.
C. dietary glycogen.
D. amino acids.
C 10. Fasting blood glucose should range from
A. 100 to 150 mg/100 ml.
B. 50 to 80 mg/100 ml.
C. 70 to 100 mg/100 ml.
D. 120 to 150 mg/100 ml
B. In schematic diagram trace the fate (digestion process) of “Sandwich with orange
marmalade” (15points)

Mouth Salivary Glands Esophagus

(consume & Amylase: breaks
chew down starches
sandwich with (present in bread)
orange
marmalade)

GI Tract Stomach
Protease Enzyme: breaks down protein Pepsin: helps break
to amino acid (protein is present in down protein into
bread) smaller particles
Lipase Enzyme: breaks down lipids into (protein is prominently
glycerol & fatty acids (lipids is present in bread)
prominently present in orange
marmalade)